Split Pea Soup is a bowl of comfort I remember from childhood. It is easy to make and delicious to eat.
If you like split pea soup, you are in great company. You are enjoying a dish that was probably already being eaten by the Ancient Romans and Greeks as far back as 500 to 400 BC. And we’ve all been enjoying it ever since! There are many versions all over the world. In the Netherlands, for example, it’s a staple of the Dutch diet and goes by the name of ‘erwtensoep.’ For the Dutch, it should be so thick that a spoon can stand up straight in it!
Many people make split pea soup around the holidays when they have leftover ham bones. However, because it is so easy to make, you do not need to wait for once or twice a year to create a steaming, healthy pot of soup. Remember to rinse your peas in the colander before cooking, and check for and remove any grit that might be present. You will love the comforting, robust flavors of this delicious soup. In fact, I’m pretty sure it will become one of your favorite soup recipes to make, especially in the fall and winter!
Pease Porridge – I Never Knew!
I just discovered that Pease Porridge, the centuries-old nursery rhyme, was about pea soup! We learn rhymes as young children and don’t always realize what they’re about. For those who have never heard it, the words are as follows:
“Pease porridge hot, Pease porridge cold, Pease porridge in the pot, nine days old.”
There’s more, but you get the idea. Now, I am not advising you to eat nine-day-old split pea soup. That would not be safe. I wonder what other nursery rhymes have gone over my head?
Is Split Pea Soup Healthy?
Generally speaking, soups are a healthy option, often loaded with vegetables and legumes. Split pea soup is a good source of plant protein, fiber, iron, potassium, and folate. It is low in fat, and the more veggies you put in, the more vitamins, minerals, and other nutrients you will have in the bowl. Watch the added salt to keep sodium numbers low.
Should You Purée the Broth?
Split pea soup can be chunky or smooth, depending on whether or not you purée the broth. This decision is a matter of personal preference. Some people take part of the soup, purée it, and add it back into the pot, resulting in a partly smooth, partly chunky soup. Blending or puréeing the soup provides a velvety texture that feels so good on the tongue.
I like chunks of veggies in my soup, and I’m always in a rush to dig in when it’s done. Besides, I’m not willing to put in the extra effort. However, I enjoy getting a bowl of puréed pea soup at restaurants. Feel free to experiment and determine what you like best. Make sure to remove any meat before blending the soup.
How to make ahead and store
Some foods, like soup, stew, and chili, always taste best the next day, so go ahead and make this beforehand if desired. If made with meat, split pea soup will stay fresh for up to 3 days in the refrigerator in an airtight container. If you make a vegetarian version, it will be good for up to 5 days.
You can also use freezer-safe containers to store it in the freezer for up to 3 months. Defrost it overnight in the fridge before reheating. Always remember to let the soup cool before placing it in the refrigerator, and then wait until it is cold to put it in the freezer.
Serving Suggestions
Split pea soup is a meal in itself, so you do not need a main course or side dish. I recommend serving it with a slice of Cauliflower Bread, Keto Almond Flour Bread, or Easy Sweet Vegan Cornbread with Applesauce. Add some Apple Pie Bars or Peach Cheesecake for dessert and you have the perfect meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 pound dried split peas rinsed
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 6 cups low-sodium chicken broth
- Optional: 1 cup diced ham from ham bone or added separately
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Add the rinsed split peas, bay leaf, thyme, and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 hour and 30 minutes, stirring occasionally.
- If using, add the diced ham and continue to simmer for another 15 minutes. Season with salt and pepper to taste. Remove the bay leaf before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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